Drain the green olives to remove excess brine and crumble feta cheese into small pieces.

Mince the garlic finely.

In a food processor, combine the olives, feta, garlic, lemon juice, and olive oil. Pulse until slightly chunky.

If too thick, drizzle in more olive oil or water while blending to achieve desired consistency.

Transfer the dip into a serving bowl, drizzle extra olive oil on top, and garnish with olives, feta, and herbs.

Serve chilled or at room temperature with dippers like pita, crackers, or veggies.